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These strawberry cheesecake cookies are here to satisfy your summer sweet tooth! A heavenly combination of cream cheese and juicy strawberries is made even better when baked into a cookie. Just one bite and you'll be hooked! 😋

These strawberry cheesecake cookies are made with both freeze-dried strawberries and freshly made strawberry compote, topped with strawberry cream cheese frosting and finished off with digestive biscuit crumbs plus fresh strawberry pieces. Soft, thick, chewy and full of strawberry flavour! 🤤💕

AND so easy to make because you don’t need to chill before baking!! 🙌🙌

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INGREDIENTS YOU'LL NEED FOR THIS DELICIOUS RECIPE!

For exact quantities, head to the recipe card at the end of this post. 

FOR STRAWBERRY COMPOTE

• Strawberries (hulled & diced): Fresh strawberries are the best but you can use frozen strawberries instead, especially when strawberries are not in season. Don’t thaw, If you are using a frozen one.
• Salt: It is used to balance the tartness and sweetness.
• Granulated sugar: It is added to slightly sweeten the sauce. I only added 2 tbsp of sugar here because I don’t want to take away the strawberry’s natural flavour. 
• Lemon juice: It is added to enhance the flavour and offset some sweetness.
• Cornflour/ Cornstarch: It is added to make compote thick

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FOR STRAWBERRY COOKIES

• Plain Flour/All-purpose flour: Make sure to measure it correctly. The best way to measure plain flour is by using a digital scale. If you don’t have then spoon the flour into the measuring cup and then scrape a knife across the top of the measuring cup to level the flour.
• Unsalted butter: Make sure to buy unsalted butter because you can control the amount of salt according to the recipe requirement. Butter should be at room temperature, which means it should be softened enough so that when you press using little pressure, your finger leaves a dent.
• Light Brown and granulated sugar: In this recipe, I used both light brown sugar and granulated sugar. Granulated sugar adds sweetness and gives the texture to these cookies and light brown sugar adds softness and moisture. Light brown sugar also gives caramelised flavour.
• Egg: It gives structure to these cookies. The egg should be at room temperature.
• Vanilla extract: Adds flavour. Always use good-quality vanilla extract.
• Digestive biscuits: I used digestive biscuits crumb here but you can also substitute it with Graham crackers.
• Baking soda: It is used as a leavening agent, which means it reacts with acid in the dough and causes the cookies to rise.
• Salt: It balances the sweetness and enhances the flavour of cookies.
• Freeze-dried strawberry powder: I got it from Amazon. The strawberry powder adds a fruity and tangy flavour to this cream cheese frosting. Don’t forget to sift it before use. I added it to both cookie dough and frosting.
• Strawberry compote: should be chilled before use.

FOR STRAWBERRY CREAM CHEESE FROSTING

• Cream cheese: It should be COLD. Always use full-fat cream cheese as it gives the frosting a creamy consistency. I used the Philadelphia original here.
• Unsalted butter: Slightly Softened to room temperature.
• Icing sugar/powdered sugar (sifted): This sugar is great for frosting. It is light and fine, blends into the cream cheese easily and makes the frosting fluffy.
• Vanilla extract: For flavour
• Lemon juice: It is used to balance the sweetness.  
• Strawberry compote: Should be chilled before use.

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FOR DECORATION

• 2 digestive biscuits crumb
• few fresh strawberries

EQUIPMENT REQUIRED 

• Hand-held electric beater
• Small saucepan
• Spatula
• Medium size Cookie Scoop (2 1/2 tbsp)
• Butter knife
• Baking tray

HOW TO MAKE IT STEP BY STEP!

STEP 1: MAKE STRAWBERRY COMPOTE

Make sure your strawberry compote is completely cool & thick before using it in the filling. You can also make it a day ahead of time. Fresh strawberries are the best to use but frozen ones can also go well. If you are using frozen ones, don’t thaw.

• Add roughly chopped strawberries, sugar and lemon juice into a small saucepan. Cook over medium-low heat stirring occasionally, break up some of the strawberries as you stir. Cook the mixture for about 10-12 minutes or until strawberries are mushy and soft and the mixture is almost thick.
• Mix 1 tsp cornstarch and 1 tbsp water together until all the cornstarch has dissolved. Add into it and cook for a minute or until almost thick glossy sauce with a few chunks of strawberries is ready. Remove from the heat and set aside to cool slightly. Pop it in the fridge to cool completely.

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STEP 2: MAKE STRAWBERRY COOKIES

• Line your baking tray with baking paper and preheat the oven to 155°C/320°F (for the Fan oven) and 175°C/347°F for the conventional oven.
• Crush digestive biscuits in a ziplock bag with a rolling pin until they are a fine crumb. 
• In a medium bowl, sift together plain flour, salt, and baking soda. Whisk them to combine and set aside.
• In a large mixing bowl, add unsalted softened butter, granulated sugar, light brown sugar and vanilla extract, beat them until light and fluffy by using an electric hand mixer for about one-two minutes.
• Now add the egg and beat again until well combined. Now add freeze-dried strawberry powder and dry ingredients, beat again until just combined, and scrape down the sides and bottom of the bowl as needed. Now add in the digestive biscuits crumb (or Graham cracker) and mix it together until combined.
• Lastly, drop the dollops of chilled strawberry compote on top of the cookie dough and slightly swirl it into the cookie dough, using a butter knife.
• Scoop out 6 cookies at a time per one baking tray, using a cookie scoop of about 2 1/2 tbsp each. Cookies should be a few inches apart from each other. Press each cookie ball slightly down. Bake in a preheated oven for 14-15 minutes.
• Scoop out more cookies from the remaining dough, press down slightly, cover the tray and pop in the fridge as we are baking one tray at a time.
• Once baked, let them cool on the baking tray for 5-10 minutes. After that transfer them to a cooling rack and cool them completely. While preparing frosting, you can keep them in the fridge to cool completely.

STEP 3: MAKE STRAWBERRY CREAM CHEESE FROSTING

• Cream the slightly softened butter on medium speed (with a hand mixer or stand mixer) until smooth and light in colour (about 2-3 minutes).
• Add in half of the icing sugar/powdered sugar (sifted). Mix with a spatula then beat on low speed until well combined, scrape the bottom and sides of the bowl as needed.
• Take out the COLD cream cheese straight from the fridge, shift to a small bowl, add in the lemon juice, give it a good mix using a spoon or a hand mixer then add in the above butter mixture. Beat it until combined and fluffy. 
• Then add the remaining icing sugar, freeze-dried strawberry powder and chilled strawberry compote, and beat until fluffy and well combined. Be careful, not to overbeat the frosting. Use it right away.

Frost each cookie with a spoon of cream cheese frosting, and smooth it out using the back of a spoon. Decorate with a few biscuit crumbs and strawberry chunks. Enjoy!  

TIPS TO MAKE PERFECT COOKIES

• Butter and eggs should be at room temperature for easy and evenly mixing. Always use unsalted butter as you can control the amount of salt in the recipe.
• Measure your flour correctly to get the best results. The best way to measure the flour is by using a digital scale but if you don’t have one, then spoon and level your flour carefully. Spoon the flour into the measuring cup and then scrape a knife across the top of the measuring cup to level the flour. Too much flour will lead to dry, dense or crumbly cookies.
• Sift your dry ingredients before adding them to the wet mixture. That helps to combine everything evenly.
• Don’t over-mix the cookie dough.
• Baking time depends on the size of the cookies. You can make the cookies in large or small sizes, but be sure to set the baking time according to the size of the cookies. If cookies are larger in size, increase the baking time by a few minutes. If cookies are smaller in size, reduce the baking time by a few minutes.

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FAQ

How can I make perfectly round cookies?

Take any round object or cookie cutter slightly larger than cookies, place it over the cookies and scoot it around the hot cookie into a perfectly round shape.

How do I store the cookies?

You can store them in an airtight container for up to 3 days in the fridge.

Can I make the dough a day ahead?

Yes, you can. Scoop the cookie dough into balls, press down slightly, cover them with plastic wrap, and store them in the fridge overnight. Next day bake them straight away, just add 1-2 minutes extra for the baking time.

Can I freeze these cookies?

If you want to freeze these cookies after they’re baked, freeze them without frosting. Let them cool completely after baking, and keep them in a freezer-safe airtight container or ziplock bag for up to a month. Thaw them in the fridge overnight or at room temperature for a few hours. Frost and decorate them before serving.

I hope that you'll try this recipe and you'll love them as much as my family and I do! If you make this recipe then be sure to tag @kaotickrunch on Instagram. We'd love to see your creations!

Happy baking and eating! 😊